Ingredients
1 tablespoon olive oil
1 onion, diced
3 red potatoes, quartered
0.5 cup cubed cooked ham
750 ml heavy cream
1 can (15 oz) creamed corn
1 package (12 oz) frozen corn kernels
250 ml 2% milk
120 ml water
1 cube chicken bouillon
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground ginger
salt and ground black pepper to taste
Directions
Step 1
In a large pot over medium heat, heat olive oil. Add the diced onion and cook until translucent, about 5-10 minutes. Stir in the quartered red potatoes and cubed ham, cooking until the ham is heated through, about 5 minutes.
Step 2
Add the heavy cream, creamed corn, frozen corn kernels, milk, water, chicken bouillon, garlic powder, onion powder, and ground ginger. Increase the heat to medium-high and cook until the potatoes are softened, about 30-45 minutes. Season with salt and pepper to taste.